Prawn sandwich

Posted by petra08 on October 5, 2019 · 2 Comments 

Gothenburg, my home town, is the second largest city in Sweden. It has a lot to offer, city life, a charming old town, the sea, the largest amusement park in the Nordics and an archipelago just to mention a few things.

One of my favorite Swedish summer foodie memories is from the Gothenburg archipelago and the island of Smögen. It is only about an hour from where I grew up so we used to make day trips there and eat a prawn sandwich. They are famous and such a treat!

There are a few rules about prawn sandwiches, they should be on rye or sourdough bread, there has to be a hard boiled egg, mayonnaise and cold water prawns. Cold water prawns have a different texture and are slightly saltier as they come from the sea. A key thing is that there are plenty of them.

It is British Seafood week and today is Prawns.

• Friday 4: Mackerel
• Saturday 5: Prawns
• Sunday  6: Plaice
• Monday 7: Scallops
• Tuesday 8: Mussels
• Wednesday 9: Hake
• Thursday 10: Crab
• Friday 11: Haddock, cod and pollock for fish & chips

I brought my prawn sandwich to celebrate. I bought the prawns shell on. Prawn shells makes a great base for a soup and I did prawn soup and sandwich.

I had a beetroot that needed using up so I added this to the soup without thinking it through. Next time I will leave the beetroot out as it gave the soup a slightly strange color. It sort of made me think of Bridget Jones’ blue soup.

Prawn soup

preparation time 15 minutes

cooking time 15 +20 minutes

serves 2

Ingredients

• 400-500 gr 14-17 oz shell on prawns
• 2 tbsp tomato puree
• 2 celery stalks, chopped fine
• 1 onion, peeled and chopped fine
• 4 garlic cloves, peeled and chopped
• 1/2 leek, sliced
• 1 lemon (unwaxed) sliced
• 6 dl or 3 cups fish stock
• oil for cooking
• salt & pepper to taste
• 1/2 dl or 1/4 cup cream

Shell the prawns and save the heads and shells.

Chop the vegetables and heat oil in a pan.

When the oil is hot add the prawn shells and fry until they start to brown. Then add the tomato puree and fry for 2-3 minutes.

Add the vegetables and the fish stock and bring to a boil. Add the sliced lemon and let it simmer for 15-20 minutes until slightly reduced.

Pass through a fine sieve and place the stock in a clean pan. Add the cream and taste with salt and pepper. Make sure it is piping hot.

Arrange the prawns in a soup plate and add the soup.

The color of the soup was a little strange but it was delicious.

I didn’t eat the sandwich in the sunshine by the sea in Smögen but it tasted just the way I remembered and it is still a treat.

Happy seafood week!

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Filed under Allotment/Veg, Bread, Egg, Fish & Seafood, Fruit, Herbs, Lemon, Main course, Prawns, Recipe, Spring onion · Tagged with fishisthedish, large prawn sandwich, prawn sandwich, ratemyfish, seafood week